STUFFED CHILLIES

 Stuffed Chillies

Green chillies are rich source of vitamin c.The quickest form of pickle and side dish is stuffed green chilli.it need big Rajasthani green chillies which are not spicy. They give a hot impression but are mild. They leave back a tangling effect of green chilli but the mildness and taste makes you have them as many as you can at a given time.

Ingredients:-

250 grams big green chillies, washed and wiped dry

1 tsp. red chilli powder

1 tsp. coriander powder

1 tsp. fenugreek seeds powder (methi)

1 tsp. dry mango powder

½ tsp. turmeric powder

1 tsp. mustard seed powder (yellow rai)

Salt to taste

2 tbs. mustard oil

Method:-

• Mix all the dry spices in grinder.

• Slit all the green chillies with knife and discard the seeds.

• Fill the spice mixture in green chillies with the help of a spoon. Keep the remaining mixture aside.

• Heat mustard oil in a pan till it reaches smoking point. Lower the flame and put green chillies in it and cover with a lid. After 5 minutes, flip the sides of green chilli and cook for another 5 minutes.

• It’s done when it turns brown and tender at all the sides. Sprinkle the remaining spice mixture on fried chillies.

• Serve with rice/naan/paranthas or pooris.they have a shelf life of 5-7 days.